• 2-3/4 lbs. canned black beans, drained and rinsed
• 1-1/2 lbs. skinless turkey breast fillets, cut into small pieces
• 2 cups red pepper, chopped
• 1-1/2 cups onions, chopped
• 4 jalapeño peppers, chopped
• 4 cloves garlic, crushed
• 1/4 cup vegetable oil
• 1/2 cup chili powder
• 2 tsp. cumin seeds
• 1 tsp. ground coriander
• 4 tomatoes, chopped
• 1 cup beer

Drain and rinse beans; set aside. Sauté red pepper, onion, jalapeno, and garlic in half the vegetable oil. Add chili powder, cumin seed, coriander, and beans. Cook approximately 20 minutes, stirring occasionally. Place half of the bean mixture in food processor and process until smooth. Return smooth mixture to the other half.

Brown the turkey in the other half of the vegetable oil, until almost done. Add tomatoes and cook an additional 5 minutes. Add turkey to bean mixture, add beer, and simmer 15 more minutes. Before serving, garnish with sour cream on top.

Note: You can substitute non-alcoholic beer or water for beer. You can use dry beans in place of canned beans: Soak beans in cold water for two hours. Drain. Put the beans in a pot and cover with 2 inches of fresh water. Simmer until beans are tender. Drain and set aside.

Courtesy American Dry Bean Board.

Per serving: calories 877, fat 26.6g, 27% calories from fat, cholesterol 129mg, protein 75.9g, carbohydrates 87.6g, fiber 32.3g, sugar 28.7g, sodium 596mg, diet points 13.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 6.7, Fruit: 0.0, Bread: 3.5, Lean meat: 0.0, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 6.8

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